This week has felt like a real slog, so I want tonight to feel less so. Poorly children has meant swapping days at work and the change to the routine has thrown us all – it’s taken it out of us all. Tonight’s curry is so effortless, it doesn’t even involve peeling or chopping an onion. A perfect Friday night we-made-it-to-the-weekend antidote.
- 3 x aubergines
- 5 x garlic cloves, crushed
- 6 x vine-ripened tomatoes
- 1 x 400g tin black-eyed beans
- 1 x red chilli
- 1 x tsp turmeric
- 1 x tsp salt
- Pinch of chilli flakes
- Bunch of dill, finely chopped
Peel the tomatoes by cutting a cross on the bottom of each of them and placing in boiling water until the skins loosen. Chop off the flesh, discarding the core.
Fry the garlic in olive oil then add the tomatoes, turmeric, salt and chilli. Cook until the tomatoes are soft.
Slice the aubergines lengthways, then chop to make half moon shapes. Add to the pan, cover and cook for 20 minutes.
Drain the black-eyed beans and add to the pan for a few minutes until cooked through.
Stir in the chopped dill and serve with rice or chapatis and raita.